FDS304 Product Development (8)

This subject is project based. Students will study in an integrated fashion the development of a new food product, from idea generation through to product launch. Issues considered include concept development, market research, legislation, manufacturing and quality control protocols, packaging and labelling requirements, shelf-life and sensory evaluation of the product. Students will be supervised step by step by the subject coordinator during their practical projects. This subject has a two day residential school in which the students will present their new food product to their peers and assessors, and participate in sensory evaluation of food products.

Subject availability
* Offering has a residential school. Please view following information for further details.
Session 2 (60)
Online *
Wagga Wagga Campus
Continuing students should consult the SAL for current offering details. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Subject Information
Grading System
One session
School of Biomedical Sciences
Assumed Knowledge

FDS101, FDS308, and STA201

Learning Outcomes
Upon successful completion of this subject, students should:
  • be able to critically analyse product development in relation to overall company goals;
  • be able to demonstrate an integrated approach to product development;
  • be able to describe methods and techniques used in the various stages of product development;
  • be able to demonstrate integrated knowledge and skills in food science and technology, marketing, consumer study and project management in a product development project;
  • be able to conduct sensory evaluation of foods;
  • be able to critically analyse practical product development;
  • be able to summarise and discuss the issues influencing product development
The subject will cover the following topics:
  • Topic 1 Introduction to product development
  • Topic 2 Generating new product ideas
  • Topic 3 Screening product ideas
  • Topic 4 From product concept to reality: prototype development and scale-up
  • Topic 5 Refining screening procedures
  • Topic 6 The final screening: preparing for product launch
  • Topic 7 Organisation and management of product development
  • Topic 8 Food products of the future: issues influencing new food product development
Residential School
This subject contains a 2 day Compulsory Residential School.

This residential school consists of two parts:
1-During the session each student will be supervised to develop a new food product and will conclude this part by giving a presentation on step by step progress of development process of the new product in the residential school. The new food products will then be presented to the students as members of a taste panel for sensory evaluation based on food product development criteria.
2- In the second part students will partake in sensory evaluation tests and learn basics of organoleptic analysis of food materials.

Special Resources

This subject has a two days residential school for which students will have travel and accommodation costs.

Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.